| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cajun | Crook1 | 1 | servings | |
INGREDIENTS
| 12 | oz | Bacon |
| 1/2 | c | Chopped onion |
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped green pepper |
| 1/2 | lb | Raw shrimp; cleaned |
| 1 | cn | Chopped tomatoes; undrained (14 1/2 |
| ; ounces) | ||
| 1 | cn | Chopped mushrooms; drained (4 ounces) |
| 1 | ts | Sugar |
| 1 | ts | Worcestershire sauce |
| 1/2 | ts | Salt |
| 1/2 | ts | Chili powder |
| 1/4 | ts | Garlic powder |
| 1 | ds | Hot sauce |
| 2 | tb | Martha White allpurpose flour |
| 2 | c | Water |
| 1/2 | c | Martha White's Jim Dandy Quick Grits |
| 1/2 | ts | Salt |
INSTRUCTIONS
Preheat oven to 350 degrees. Cook bacon, drain and crumble. Saut. onion, celery and green pepper in 2 tablespoons of the bacon drippings. Add shrimp and cook just until pink. Remove from heat and drain. Add tomatoes, mushrooms, half of bacon, sugar, Worcestershire sauce, half teaspoon salt, chili powder, garlic powder, hot sauce and flour. Bring water to a boil in saucepan. Slowly stir in grits and half teaspoon salt, cook 4 to 5 minutes, stirring occasionally. Combine grits and shrimp mixture. Pour into a greased 2quart baking dish. Bake 25 minutes. Garnish with remaining bacon. Makes 6 to 8 servings. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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